Seafood Spicy Maocai
Overview
Spicy seafood temptation
Tags
- hot dishes
- sichuan cuisine
- clam
- cooking wine
- dried spicy peppercorns
- fish balls
- fungus
- holy son
- kelp
- lao doufu
- light soy sauce
- live shrimp
- luhua soy sauce
- merlin luncheon meat
- onion, ginger and garlic
- pepper
- pink belt
- pixian douban
- potatoes
- red nine nine
- south germany
- soybean xiaoya
- thirteen incense
- tofu skin
- zanthoxylum bungeanum
- fat cow
Ingredients
- Clam Half a catty
- Cooking wine A little
- Dried spicy peppercorns five
- Fish balls 5-8
- Fungus A little
- Holy Son Half a catty
- Kelp One dollar
- Lao Doufu One dollar
- Light soy sauce Four ceramic spoons
- Live shrimp Half a catty
- Luhua soy sauce Four ceramic spoons
- Merlin Luncheon Meat A box
- Onion, ginger and garlic Appropriate amount
Steps
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Saute onion, ginger, garlic, dried chili pepper, Sichuan peppercorns, and pepper until fragrant
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Add Pixian Douban, Hongjiujiu, light soy sauce, light soy sauce, stir-fry until fragrant
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Add in the seafood that has been blanched in advance (open the backs of live shrimps, remove the strings, and remove the shrimp gun)
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Add water and add mushrooms, bean sprouts and other vegetables that are difficult to cook
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Add well-cooked vegetables and add appropriate salt! You can try the soup, it should be less and the seasonings should be salty
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Add MSG and chicken essence, take out the pan, sprinkle with coriander and wheat celery! Take out of the pot
